Directions

For the salad: Pour enough oil in a medium nonstick frying pan to just cover the bottom, then rotate pan to coat the pan. Heat oil over medium heat until shimmering. Add chile and spices and cook until fragrant and chile is just soft. Stir in chicken and cook until coated in mixture and heated through. Taste and add more salt and pepper as desired.

For the dressing: Combine all ingredients with 3 tablespoons water (less if you're not using the cashews) in a blender and process until smooth, at least 30 seconds. Season to taste with salt and pepper.

To serve, divide lettuce among plates and top each with some of the mango, jicama, scallions, and chicken, and drizzle with a spoonful of the dressing. Top with some cashews and serve.